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Spiced Pumpkin Cupcakes with Cream Cheese Frosting

Yield: 18 cupcakes

Total Time: 90 minutes


For Cupcakes:

1 2/3 cup (233 g) Cup4Cup Multipurpose Flour

1 ½ teaspoon (5.5 g) baking powder

1 teaspoon (2.5 g) kosher salt

½ teaspoon (2 g) baking soda

2 teaspoons (4 g) cinnamon

1 teaspoon (2 g) ginger

¼ teaspoon (0.5 g) nutmeg

¼ teaspoon (0.5 g) ground clove

1 cup (270 g) pumpkin puree

1 cup (200 g) vegetable oil

1 1/3 cup (266 g) granulated sugar

3 eggs, at room temperature

For Cream Cheese Frosting:

1 stick (112 g) unsalted butter, softened

8 ounces (226g) cream cheese, softened

1 ½ teaspoons (5g) vanilla extract

1 cup (144g) powdered sugar

For Pumpkin Brittle (optional):

2 tablespoons (28g) sugar

½ cup (66g) raw pumpkin seeds

1 tablespoon (13g)  butter, softened


  1. Preheat oven to 350°F.
  2. Combine all dry ingredients into a bowl and whisk together.
  3. Combine all wet ingredients in a separate bowl and whisk.
  4. Fold the dry mixture into the wet mixture until well incorporated.
  5. Scoop into lined cupcake pans and bake for 30-40 minutes.
  6. For the optional pumpkin seed brittle, add the sugar to a dry pan and heat over medium/high heat. Caramelize the sugar in a pan until reddish brown in color.  Add butter and pumpkin seeds. Remove from heat. Spread pumpkin seed mixture onto a lined sheet pan and cool.
  7. For the cream cheese frosting, beat butter and cream cheese together in a stand mixer on medium-high until light, about 5 minutes. Beat in vanilla extract on low speed, then beat in powdered sugar until well combined. Beat mixture on high until light and fluffy, about 3 minutes.
  8. Top cupcakes with cream cheese frosting and a sprinkle of the pumpkin seed brittle.